Fuel for Fall Mornings {a granola recipe}

There is something about the cold weather and the dark skies that make you just crave warm, cinnamon spiced things. I have vanilla and cinnamon candles strewn about my house and in the kitchen I've succumbed to pumpkin-filled-wonderfulness that is October. I always swear that I'm going to continue making my pumpkin recipes year-round because I love them so much, but I never end up doing it. There's something special about fall I guess. I've been whipping up pumpkin brownies, pumpkin/coconut muffins and pumpkin oats.

Oh Anne of Green Gables how I love you!!

 One of the best pumpkin creations that has come out of my kitchen in the last week or so is my new fall edition of granola.  I've converted my trusty basic granola recipe into a Pumpkin Flax version and I think it's my favorite batch yet! It's just the right amount of pumpkin pie spice, crunch, and whole grain goodness that makes it the perfect way to start a chilly fall day. My coaching hubby has always been a fan of granola, and he's become obsessed with my homemade version. It's a great start to his long days in the office - lots of protein and fiber to keep him full! I like mine mixed into yogurt. He's more of a milk-man. It's also great in a little bag as a grab-N-go snack! Kids will love this too - and I've added some easy swaps at the end of the recipe to make this granola please any taste buds! 

Pumpkin Flax Granola {gluten/dairy/nut free}

what?

4 cups of rolled oats (I use Bob's Red Mill Gluten Free)
1.5 cups puffed rice (I like Arrowhead Mills)
1.5 cups puffed millet (Arrowhead Mills again)
1 cup ground flaxseed (Bob's Red Mill)
1 TBSP cinnamon
1 tsp each of nutmeg and ginger
dash of salt
1/2 cup vegetable oil
1/2 cup pure pumpkin
1/2 cup honey 
1/4 cup molasses
1 TBSP pure vanilla
1/2 cup pumpkin seeds

how? 

1. Stir all of the dry ingredients (through the spices) in a large bowl. 
2. Whisk the wet ingredients in a glass 2 cup measuring cup. When they are fully blended, pour over the dry ingredients and mix thoroughly until all of the cereals are coated. 
3. Gently stir in the pumpkin seeds
4. Pour into a large (at least 9x17in) glass baking dish. It's best to oil spray it first.
5. Put in a pre-heated 375 degree oven for 30 minutes. Stir the mix and then bake for an additional 15-30 minutes, stirring occasionally. 
6. When you remove it from the oven, DON'T stir it until it cools. This helps the chunks form. 
7. Once cooled, store in a sealed container. 

1 cup ( a large serving) has 311 calories, 6 grams of protein and 5 grams of fiber

why?

With any recipe I make - I like there to be a reason I use each ingredient. I think understanding this not only helps you make healthier decisions, it also helps with a basic understanding of cooking/baking and how to create recipes. So....why did I use the ingredients I did?

The Cereals - I use GF oats because I am gluten intolerant. If you're not - use regular ones! The puffed cereals are a great source of whole grains and give an added texture to the granola you won't get with just oats.
Flax seed - Flax is high in fiber and a good source of Omega-3 fatty acids (healthy fats!)
Salt & Spices - these "fall-inspired" spices go great with pumpkin and give it a warm flavor. Salt actually helps intensify the flavor...it doesn't make it salty.
Oil - this helps hold it all together and crisp up. I plan to experience with other oils, I'm sure it would work with olive, grapeseed or coconut oil too.
Sweeteners - granola is sweet, that's why we love it. I used honey and molasses as natural sweeteners, plus the molasses adds a good flavor. You could use agave too. Sugar is sugar, so just because it's natural doesn't mean it's a freebie. Be sure to consider this sugar intake in the rest of your daily choices. 
Pumpkin & Pumpkin Seeds - well, it's pumpkin granola so you've gotta have it. It tastes delicious and is actually good for you too! Lots of vitamin A, fiber and low in fat. The seeds add great texture and crunch!

simple swaps

If pumpkin-flax isn't your thing - it's super easy to turn this granola into any flavor! 

For Cinnamon Raisin Granola...leave out the nutmeg and ginger, increase the cinnamon, swap the pumpkin for applesauce and the seeds for raisins. 

For Oats and Honey Granola...leave out all of the spices and the seeds. Use applesauce instead of pumpkin.

For any other style...applesauce and pumpkin can be used interchangebly. The sky is the limit when it comes to mix-ins, I love coconut, cranberries and chia seeds. You can also use any nuts or dried fruit that you like! 

what about you?

• What's your favorite pumpkin treat? 
• How do you eat your granola?